Recipe: [Paris food] red through ins hand made fruit nougat

Home Cooking Recipe: [Paris food] red through ins hand made fruit nougat

Notes:

The most complete nougat making cheats, read the tips below carefully.

Ingredients:

Steps:

  1. Home Cooking Recipe: Making fruit slices: slice the fruit, spread it into the dried fruit machine, about 55 ° C, bake for 3-6 hours (depending on the baking degree of different fruits), bake into a dry film without moisture; easy to oxidize The fruit can be soaked in sugar or salt water.

    Making fruit slices: slice the fruit, spread it into the dried fruit machine, about 55 ° C, bake for 3-6 hours (depending on the baking degree of different fruits), bake into a dry film without moisture; easy to oxidize The fruit can be soaked in sugar or salt water.

  2. Home Cooking Recipe: Preparation: Prepare the tools needed to make the necessary tools, such as silicone mats, scrapers, stoves, non-stick pans, etc.; prepare the raw materials needed;

    Preparation: Prepare the tools needed to make the necessary tools, such as silicone mats, scrapers, stoves, non-stick pans, etc.; prepare the raw materials needed;

  3. Home Cooking Recipe: Add butter to the pot, melt it with a small heat, add the weighed marshmallow, stir fry and stir it, and pay attention to the bottom;

    Add butter to the pot, melt it with a small heat, add the weighed marshmallow, stir fry and stir it, and pay attention to the bottom;

  4. Home Cooking Recipe: After the marshmallow is completely melted, add milk powder (if you need to add salt or seasoning powder, please mix it evenly into the milk powder in advance) and stir-fry it thoroughly.

    After the marshmallow is completely melted, add milk powder (if you need to add salt or seasoning powder, please mix it evenly into the milk powder in advance) and stir-fry it thoroughly.

  5. Home Cooking Recipe: Take out step 4 and stir-fry the finished nougat substrate, add peanut crushed mash on the cushion to increase the toughness of the sugar;

    Take out step 4 and stir-fry the finished nougat substrate, add peanut crushed mash on the cushion to increase the toughness of the sugar;

  6. Home Cooking Recipe: The prepared nougat is pressed into the desired shape.

    The prepared nougat is pressed into the desired shape.

  7. Home Cooking Recipe: Decorate your favorite fruit slices on the nougat surface. If the viscosity is not enough, you can brush a small amount of drinking water to increase the viscosity. Then press the fruit.

    Decorate your favorite fruit slices on the nougat surface. If the viscosity is not enough, you can brush a small amount of drinking water to increase the viscosity. Then press the fruit.

  8. Home Cooking Recipe: Finish the finished product as needed, trim, diced, and packaged!

    Finish the finished product as needed, trim, diced, and packaged!

Tips:

First, note 1, marshmallow is the most important raw material in nougat, first choose the quality of low sweetness, otherwise the nougat is too soft and too sweet; 2, because the sweetness of cotton candy can not be adjusted In order to prevent the finished product from being too sweet, it is also necessary to choose sugar-free milk powder when choosing milk powder. 3. It is also possible to add salt, fruit powder or tea powder (choose sugar-free fruit powder or tea powder) to the nougat as needed. According to the taste, please mix the seasoning powder into the milk powder in advance, avoiding the direct addition during the production, causing the seasoning powder to agglomerate; 4. The whole production process is tightly buckled, and all the raw materials needed must be mixed in advance; The softness of the candy 1. The amount of butter and milk powder in the raw material will affect the hardness of the candy: the more butter, the softer the sugar; on the contrary, the less the butter, the harder the sugar; in contrast, the more milk powder The harder the sugar, the less the milk powder, the softer the sugar; 2. In addition to affecting the softness and hardness of the candy, the amount of butter also directly affects the viscosity of the nougat; the more butter, the less sticky, but the more greasy Once the amount of butter is higher than that of marshmallow The amount of the oil will overflow, the finished product will be soft and greasy; 3. Control the cooking time and the furnace temperature, otherwise it will be easy to coke or harden; after the marshmallow and the butter melt and mix, the sugar mass made by adding the milk powder immediately is soft. It is closer to the toffee; but if you add more milk for a while, the nougat is harder and the harder it is, the harder it is; but if the water is dried, it will not absorb the milk powder and cause the knot. Block; 4, in summary, materials and practices may affect the softness and hardness of the candy pieces, like hard candy can increase the time of mixing the marshmallows and butter and stir fry, and increase the milk powder; on the contrary, can reduce the marshmallows and butter Mix and stir fry and add butter as appropriate.


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